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Tarragon Chicken Salad with Cranberries and Avocado Mayonnaise

April 16, 2018 (Last Updated: November 22, 2025)
tarragon chicken salad on a plate

This tarragon chicken salad is a fresh, protein-rich, and nutritious meal-prep favorite made with tender shredded chicken, crisp celery, cranberries, and a creamy avocado mayonnaise dressing. The tarragon adds a delicate anise-like aroma that brightens the whole dish, making it a healthy, flavorful option for easy lunches, sandwiches, or salads throughout the week.

Chicken Salad: Versatile, Nutritious, Tasty

This tarragon chicken salad has long been one of my favorite meal-prep staples — simple to make, easy to store, and incredibly versatile. A batch made on the weekend can carry you through several days of delicious lunches: spoon it over greens, tuck it into a sandwich, roll it into nori sheets, or enjoy it just as it is.

The combination of pasture-raised chicken, crisp celery, tart unsweetened dry cranberries, and fragrant fresh tarragon creates a salad that’s both refreshing and satisfying. Add some avocado for extra fiber and nutrients. Just make sure you add it right before serving.

I keep the dressing light with avocado mayonnaise (or my healthy homemade mayo), a squeeze of lemon, and a little extra-virgin olive oil.

ingredients for tarragon chicken salad on a plate

Tarragon: Aromatic and Elegant

Tarragon has a very distinctive flavor — elegant, aromatic, and a little unexpected. It tastes slightly sweet with soft anise notes, almost like a gentler licorice. There’s also a fresh, herbal brightness that makes it feel both comforting and sophisticated. In a dish like chicken salad, tarragon adds a lift — a fragrant, almost floral freshness that cuts through richness and brings the whole recipe to life without overpowering it.

If you’re making this for little ones or anyone unsure about tarragon, start with a small amount and add more to taste.

How to Serve Tarragon Chicken Salad

You can enjoy this delicious, nutritious salad in so many ways — straight from the bowl, spooned over mixed greens, wrapped in nori sheets or gluten-free tortillas, or layered into a sandwich with your favorite gluten-free bread.

However you serve it, this is the kind of everyday recipe that makes healthy eating feel effortless.

Tarragon chicken salad used for sandwiches and served on a plate

More Chicken Salad Recipes

If you are looking for more chicken recipes, be sure also to check my other healthy, delicious, and easy chicken salad recipes:

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

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tarragon chicken salad on a plate

Tarragon Chicken Salad with Cranberries and Avocado Mayonnaise

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Description

This tarragon chicken salad is a fresh, protein-rich, and nutritious meal-prep favorite made with tender shredded chicken, crisp celery, cranberries, and a creamy avocado mayonnaise dressing. The tarragon adds a delicate anise-like aroma that brightens the whole dish, making it a healthy, flavorful option for easy lunches, sandwiches, or salads throughout the week.


Ingredients

  • 2 pasture-raised chicken breasts (about 370g / 13oz total)
  • Avocado oil and lemon juice, plus salt and pepper for cooking the chicken
  • 23 celery stalks, finely chopped
  • A handful of unsweetened dried cranberries
  • A few sprigs of fresh tarragon (about 2 heaped tablespoons, finely chopped)
  • ½ cup avocado mayonnaise (mayonnaise made with avocado oil)
  • Juice of ¼ lemon
  • Salt and pepper to taste


Instructions

COOK THE CHICKEN

  1. Preheat the oven to 190°C / 370°F.
  2. Place the chicken breasts in a baking dish. Drizzle with avocado oil and a little lemon juice, top with a few lemon slices, and season with salt and pepper.
  3. Cover the dish with aluminum foil (avoid touching the chicken) and bake for 30 minutes.
  4. Let the chicken cool, then shred it into small pieces or chop it with a knife.

MAKE THE SALAD

  1. Finely chop the celery and tarragon. If your cranberries are large, chop them as well.
  2. Combine the shredded chicken, celery, tarragon, and cranberries in a bowl.
  3. Add the avocado mayonnaise, a splash of extra-virgin olive oil, and the lemon juice. Season with salt and pepper and adjust to taste.
  4. Store the salad in an airtight glass container.

Notes

For more fiber and nutrients, add some chopped avocado just before serving. 

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